Saint Emilion Grand Cru

Lush red fruit aromas scream Saint-Émilion, and that festivities have begun. Ripe rich red and black cherry aromas, as well as florals – hibiscus and rose petals. Red and yellow plums on the attack, a mid palate of red fruit bathed in silky acidity and a quick, somewhat tannic finish.

Vintage Trianon 2011 

James Suckling: 88-89 

Vintage 2018 

Aromas of blackberries, mahogany, black pepper and wet leaves. A complex, joyful, gorgeously layered taste of rich red and black fruits, Dutch licorice, cumin, pepper, chocolate and a sliver of mandarins. Non-obtrusive tannins meld well with the acidity. Impressive overall. – DECANTER: 92 

A sizeable structure makes this pretty subdued right now, but it opens to show measured and attractively paced black fruits, combined with sappy mineralogy, crushed stone and slate. Enjoyable. – James Suckling: 92-93 

Drinking window: 2023 - 2038 

Vintage 2019 

Lush red fruit aromas scream Saint-Émilion, and that festivities have begun. Ripe rich red and black cherry aromas, as well as florals – hibiscus and rose petals. Red and yellow plums on the attack, a mid palate of red fruit bathed in silky acidity and a quick, somewhat tannic finish. 

The 2019 presents itself with a dark color and a nose of black fruits. The wine is, as always, suave, and charming on the attack, then it shows its muscles and its woodiness, but without departing from its elegance because the tannins are fine, a pretty finish still easily recognizable by its Carmenere. A beautiful bottle full of charm. The grape variety is 80% merlot, 10% cabernet-franc, 5% cabernet-sauvignon and 5% carménère. – James Suckling: 93 

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ORIGIN OF THE VINEYARD: 17th century OWNERS: Dominique Hébrard and Financière Immobilière Bordelaise (FIB)

AREA: 14.5 hectares SOILS: clayey-sandy on iron filth, red gravel

PLANTING DENSITY: 6000 to 7200 vines / ha

AVERAGE AGE OF THE VINEYARD: 35 years GRAPE VARIETIES: 78% Merlot, 14% Cabernet Franc, 5% Cabernet Sauvignon, 3% Carmenere YIELD: 32 hl/ha

HARVEST: 100% manual, in crates

SELECTION: gravity reception with selection on a double table vibrating and double sorting table

PRE-FERMENTATION MACERATION: at low temperature between 12°C and 15°C

VINIFICATION: parcel by plot in temperature-controlled concrete and stainless steel vats. Gentle extraction respecting the levels of temperatures

POST-FERMENTATION MACERATION: 28 / 30°C

MALOLACTIC TRANSFORMATION: in new barrels and in vats

AGEING IN BARRELS: 70% new barrels, 30% barrels of a wine

BLEND: 86% Merlot, 10% Cabernet Franc, 2% Cabernet Sauvignon, 2% Carmenere

ALCOHOL: 14.5%